Asian Noodle Soup

So my church is currently on the Daniel fast and everyone is trying to find recipes. I don’t typically do meatless meals as my body personally does not function well on that type of diet. I’ve been wracking my brain to figure out recipes that I can share. I don’t like recommending things that I have never tried, so now my goal is to adapt recipes that taste great to fit the need. Here is a take on my Asian Noodle soup that is Daniel Fast friendly 🙂 As you can tell the only changes that have been made is substituting the chicken stock for vegetable and omitting the chicken all together. You still get the great flavor, just slightly different 🙂

Ingredients:
1 Tb sesame oil
1 medium onion,diced
2 cloves of garlic, finely diced
6 c vegetable broth
1/2 c hoisin sauce
1/4 c soy sauce
crushed red pepper flakes
1/4 tsp ground coriander
1/2 tsp ground mustard
1/2 tsp ginger
1/2 tsp pepper
1 tsp salt
16 oz frozen bag of asian vegetable medley (defrosted)
8 oz soba noodles (make sure they are made of wheat or rice)
3 green onions sliced thinly both white and green parts.

1. In a stock pot heat oil over medium heat. Add onion garlic cloves, cook until soft. About 5 minutes, stir as necessary.

2. Add the following : broth, hoisin, soy sauce, pinch of pepper flakes, coriander, mustard, ginger, pepper, and salt. Allow this to heat to a simmer.

3. Add vegetables, cooking until soft. About 8-10 minutes.

4. Allow soup to simmer until you are about 15 minutes away from serving. Bring soup to a boil, then add the soba noodles and cook for about 6-8 minutes or according to the package’s directions. Throw in green onions a few minutes before the noodles are cooked through.

* Salt and pepper can be adjusted to taste. If you desire more heat, just add more red pepper flakes. Enjoy!

** If you are allowing fish on the diet, you can add 1-2 TBSP of fish sauce to the recipe for more flavor, just taste before adding in the tsp of salt so that the soup doesn’t become too salty!

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Cheddar Broccoli Potato Soup

please mum, may I have some more?- Andrew
Mommy, thank you so much for making this for lunch! I love it!!! – Vivian

Ingredients:
3 leeks, trimmed white and green parts sliced
3 cups potatoes, peeled and cubed
1 lb broccoli chopped
4 cups chicken stock
1/2 stick butter + 1 Tb
water (if necessary)
salt and pepper
cheddar cheese

1. In a stock pot saute 1 TB butter and leeks, stirring as necessary over medium heat. About 5 minutes.

2. Add in potatoes and stock, cook until potatoes are easily sliced, about 20 minutes.

3. Add in broccoli and butter, cooking for another 15 minutes or until broccoli is fork tender.

4. Using an immersion blender ( or regular blender) puree soup until you have a thick velvety texture. If needed add more stock or water to thin out until you get the consistency you desire. If you need additional liquid, allow time for soup to re-warm.

5. Add salt and pepper to taste. You can either stir in cheddar cheese so that it melts (shown above using white cheddar) or serve as a garnish on top. Enjoy!

Chicken Noodle Soup

This is a classic comfort soup that is great! If you are gluten-free simply use rice pasta, or if you are completely grain-free try cooking a spaghetti squash and using that as a substitute. Home-made broth really helps set this soup apart and is full of vitamins. If you would like to make your own stock, please visit my recipe for that.

6 c chicken broth
shredded meat from 1 chicken
5 large carrots, sliced
2 celery stalks plus the inside leafy part, sliced
1 medium onion diced
8 oz noodles
2 TB Parsley
1 tsp thyme
salt and pepper

1. In a stock pot over medium heat cook the onion until soft (5 minutes) stirring occasionally.

2. Add carrots and celery and cook for an additional 5 minutes.

3. Add chicken, thyme, and broth. Cook for another 15-20 minutes or until the carrots start to soften.

4. About 10 minutes before serving make sure the pot is at a boil and add the noodles. Cook until al dente, about 8-10 minutes.

5. Add parsley, salt, and pepper to taste. Serve.

Beef Broth

Soup bones can be purchased from any butcher or meat counter. The bones are chock full of vitamins, studies have shown that consuming homemade broth based soups help boost the immune system. Healthwise it is worth the extra effort, which other than making a time commitment, it really isn’t that much. I like to make broth when I am doing other tasks, such as laundry, because I know that it will keep me at home anyway. The prep-work doesn’t take long. I just have to periodically check it throughout the day.

2-3lbs of soup bones, preferably organic and grass-fed
olive oil
1 medium onion, roughly chopped
2 carrots peeled
2 celery ribs, ends trimmed
1 garlic clove, peeled
1 TB peppercorns
1 sprig of rosemary and thyme
1 tsp of whole (not ground) cloves
1 TB Apple Cider Vinegar
1 Bay leaf

1. Preheat oven to 450. Place bones in a 9×13 baking dish. Drizzle lightly with olive oil to keep from sticking. Bake in oven for 30-45 mins. Remove bones and set aside. While pan is still hot, slowly add 2 cups of water. Using a wooden spoon scrap up the little bits on the bottom of the pan.

2. In a stock pot place bones, water from the pan, onion, carrots, celery, and garlic. Fill pot up with additional water and add apple cider vinegar. Heat over medium low heat.

3. As the broth cooks a foam will appear on the surface, skim this off to remove any impurities. Once this is complete add in the herbs. Continue to cook over medium low heat. The total cook time for the broth should be 6-8 hours. The broth is ready when it takes on a warm brown appearance.

4. Ladle the broth out and place through a strainer while pouring it into another container. Set aside broth either in the refrigerator or freezer for future use.

Asian Chicken Soup

*Note: Use the Chicken Stock recipe as a base for this soup. If you don’t have the time available, you can make this soup quickly using store-bought broth and a rotisserie chicken. Serves 6-8

Ingredients:
1Tb sesame oil
1 medium onion,diced
2 cloves of garlic, finely diced
6 c chicken broth
1/2 c hoisin sauce
1/4 c soy sauce
crushed red pepper flakes
1/4 tsp ground coriander
1/2 tsp ground mustard
1/2 tsp ginger
1/2 tsp pepper
1 tsp salt
shredded meat of 1 chicken
16 oz frozen bag of asian vegetable medley (defrosted)
8 oz soba noodles

1. In a stock pot heat oil over medium heat. Add onion garlic cloves, cook until soft. About 5 minutes, stir as necessary.

2. Add the following : broth, hoisin, soy sauce, pinch of pepper flakes, coriander, mustard, ginger, pepper, and salt. Allow this to heat to a simmer.

3. Add shredded chicken and vegetables. Cook until vegetables are soft. About 8-10 minutes.

4. Allow soup to simmer until you are about 15 minutes away from serving. Bring soup to a boil, then add the soba noodles and cook for about 6-8 minutes or according to the package’s directions.

** Salt and pepper can be adjusted to taste. If you desire more heat, just add more red pepper flakes. Enjoy!

Chicken Stock

Ok, so I have been talking about how great stock is to eat. I guess it is time to share how to make stock. There are 2 different ways that I make it. 1) cook a whole soup hen, then half way through take the meat off. 2) purchase soup bones from your butcher. Either way it works, if you cook the whole hen you just add 1 extra step. Since my local farm has been selling their organic soup hens for $3 ea. I purchased 12 🙂 So I will share how to make it with the whole bird.

Ingredients:
1 soup hen
2 large carrots, trimmed and peeled
1 large onion, peeled and cut in half
2 celery stalks, trimmed
1 tbsp peppercorns
1 bay leaf

1. Place the first 4 ingredients in a large stock pot. Cover with water and cook over medium heat.

2. As the stock cooks a foam will develop on top, skim this off and discard. The foam contains any impurities there may be.

3. After foam has been skimmed off then add the peppercorns and bay leaf.

4. After cooking for about 3 hours, you may remove the bird from the water. Allow to cool to the touch ( we don’t want burnt fingers). Then remove the skin from the bird, placing it back into the water. Remove the meat and place in bowl, cover the meat and place it in fridge for later use.

5. Return the bones to the stock pot. As you have noticed the amount of water has gone down significantly as there is a lot less to displace it. Add about 4 more cups of water to the pot and continue to cook for another 3-5 hours.

6. The stock should have reduced and be a golden color. Remove pot from heat and strain it into another container. I like to use a big plastic pitcher to strain it into.

If you plan to use it immediately then follow the instructions in your recipe. I don’t like to salt my stock until I use it. That I can control the amount of sodium that I am consuming. If you are going to use it within 2-3 days cover and place in fridge. When you go to use it, you are able to skim off the fat that rises to the top (if you wish). Otherwise freeze the stock in a freezer safe container.